I don’t know if you can get pickled pork outside Australia, but it’s quite common here. My mum used to by a piece of it every year for Christmas, but we buy it about once a month as it’s pretty cheap and great cold on sandwiches. It’s very similar to corned beef which we also cook for lunch meat so I came up with this way of cooking it to give it a flavour of its own. We love it still warm with a German type potato salad and mustard on the first night.
Russ and I stopped at a tiny pub in the English countryside for lunch. The menu was limited and the chef under stress as a full coach had just arrived. We were told all we could have were sandwiches-these were unbelievable. They were made with thickly sliced artisan bread and came with a salad of bitter leaves and fries on the side. We really didn’t need the fries! Australians and the English usually butter their bread but it’s up to you.
I’ve been craving meatloaf for days, but no longer have an oven as we travel Australia in our 4WD and caravan. I thought about it and decided I could do it in our electric frying pan.
Mine is a large one (about 12 inches by 10 and is deep too). I put a wire rack (from our tiny broiler) in it and filled the bottom with water to a depth of about 1 inch. I made my meatloaf mix and put it on an oval heatproof Corelle platter; then turned the frying pan to its hottest setting and brought the water to the boil.
Put the meatloaf on its platter on the rack, put the lid on and cook on high. It took 1 ½ hours to cook and I topped up the water once; then I let it cook with no water for about the final ½ hour. This was a great success and I almost think it made a better meatloaf than my oven used to!
I saw this done on a TV cooking show and made it for grand final weekend. It isn't a particularly eggy mix and I think bacon, prosciutto, or a couple of tablespoons of red or green capsicum would be a good additions for a change.
In the original recipe, these yummy onions were stuffed in a slit in a steak. I actually prefer them over the steak, or roast, or chicken, or lamb chop, or whatever.
An Aussie tablespoon contains 4 teaspoons.
I've been experimenting with this for a while and think I have it now. It's a good extra dish for a crowd of curry eaters like our family.
The choice of vegetables is really up to you, but look for colours and textures to make it interesting. I have put baby squash, cauliflower and beans in this at other times.
I made this last night-based on a recipe from my cookbook World Food India. The recipe used 4 tablespoons of mustard oil, but I can’t get that and used vegetable oil (I managed using only 2 tablespoons too). I used mustard seeds but I think the heat in this dish probably comes from the mustard oil-it wasn’t quite spicy enough for us. I used 2 seeded chillies and I think that resulted in a mild to medium dish. Next time I’ll leave the seeds in. I also have limited pantry space, so am travelling with ground spices-the original recipe used whole. But it tasted great!
Note an Australian tablespoon contains 4 teaspoons.